Lebanese Garlic Sauce (Toum)
Garlic Sauce, also known as Toum, is a thick, creamy, and flavorful Lebanese sauce. Served as a dip, a spread, or as a stand alone sauce, it only requires four ingredients!
In your food processor, add the salt and the peeled garlic cloves.
Pulse the garlic, taking breaks to scrape down the sides with a spatula and continue to pulse until finely chopped.
With the food processor running, very slowly pour down 2 tablespoons of oil and a tablespoon lemon juice at a time.
Continue to add the remainder of the oil and lemon juice slowly in tablespoon into the processor in batches until the garlic sauce thickens up. It should take about 10-15 minutes.
Transfer into a glass container and allow the sauce to cool before serving.
- If you add your oil too quickly to the food processor, it can cause the garlic sauce to break so be sure to stream in the oil slowly in tablespoon quantities for the sauce to emulsify right.
- Soak the garlic in gold water for 20 minutes to reduce the bold garlic flavor if you don't like the super garlicy taste.
- Use a processor not blender.
Calories: 234kcal | Carbohydrates: 2g | Protein: 1g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 107mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg